Capillary electrophoresis method with UV-detection for analysis of free amino acids concentrations in food.

Omar, Mei Musa Ali and Elbashir, Abdalla Ahmed and Schmitz, Oliver J (2017) Capillary electrophoresis method with UV-detection for analysis of free amino acids concentrations in food. Food chemistry, 214. pp. 300-307. ISSN 0308-8146

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Abstract

Simple and inexpensive capillary electrophoresis with UV-detection method (CE-UV) was optimized and validated for determination of six amino acids namely (alanine, asparagine, glutamine, proline, serine and valine) for Sudanese food. Amino acids in the samples were derivatized with 4-chloro-7-nitro-2,1,3-benzoxadiazole (NBD-Cl) prior to CE-UV analysis. Labeling reaction conditions (100mM borate buffer at pH 8.5, labeling reaction time 60min, temperature 70°C and NBD-Cl concentration 40mM) were systematically investigated. The optimal conditions for the separation were 100mM borate buffer at pH 9.7 and detected at 475nm. The method was validated in terms of linearity, limit of detection (LOD), limit of quantification (LOQ), precision (repeatability) (RSD%) and accuracy (recovery). Good linearity was achieved for all amino acids (r(2)>0.9981) in the concentration range of 2.5-40mg/L. The LODs in the range of 0.32-0.56mg/L were obtained. Recoveries of amino acids ranging from 85% to 108%, (n=3) were obtained. The validated method was successfully applied for the determination of amino acids for Sudanese food samples.

Item Type: Article
Subjects: Q Science > QD Chemistry
Divisions: University of Khartoum > Faculty of Science > Department of Biology
Depositing User: Unnamed user with email almegdadsharaf@gmail.com
Date Deposited: 14 Jan 2018 19:08
Last Modified: 14 Jan 2018 19:08
URI: http://search.srh.edu.sd/id/eprint/2164

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